Dosa is a fermented pancake made from rice and black lentil batter. It is a traditional breakfast item in South India. It is generally eaten along with chutney and sambar.
My family loves dosas and generally we have it at least once a week for breakfast. It is simple and quick to make. The batter has to made using the recipe outlined in my idli recipe.
- 2 cups Idli batter
- salt if needed
Take the idli batter and add a little bit water to loosen it. Do not dilute the batter, but add just enough to make it easy to spread on a pan.
Spread a bit of oil on a non stick pan using a bit of clean cloth. Put a ladleful of batter onto the pan.
Spread it in a circular fashion using the ladle pressing down the ladle gently. This is key, otherwise the batter will come off onto the ladle.
This step generally takes practice before you get perfect dosas.
Once the dosa starts browning underneath, flip it over.
Once both sides are cooked, take off heat. Let the pan cool a bit before putting the next dosa’s batter so that it will be easier to spread.
Serve hot with chutney and sambar. Enjoy!